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Posts posted by haresfur

  1. 36 minutes ago, dcarch said:


    If that tank is above ground, you may not need a pump. There should be enough hydro-static pressure.

    If that tank is to be under ground, you may already know that you may have to anchor it down to prevent flotation, just like the installation of gasoline tanks.




    It's above ground but a couple of meters head won't drive much. The pump does self-prime. Smallish pump but now I can run a hand spray-nozzle. I haven't tried it on the micro-emitters yet. There's no way in heck I'd want to dig a hole to bury the tank in our clay & bedrock.

  2. This topic reminds my of my time in Uni, when we staged the great winter broccoli rebellion. It was one of the few available winter veg my house could afford but we had had enough!


    Last week I did last-gasp sous-vide lamb shanks (post-sear, then coated in dukkah and quickly crisped again). My lamb lady said, the slow cuts will go into sausage for the summer.

    • Like 3

  3. On 10/1/2019 at 1:56 PM, MetsFan5 said:

    blue cheese totally kills any dish that it’s snuck into for me. I’ve tried it in all types— salads, with figs, at Beechers, at Eataly, on a filet and it’s a hard no for me. 


    I like blue cheese but it usually makes my mouth itch. Took a long time for me to realize that isn't normal and I must have an allergy.

  4. On 10/26/2019 at 10:36 PM, dcarch said:


    I am assuming you are not one of those  "Square Foot"  gardener?:D




    I finally got a pump for it. I had been using it only for deep watering trees and a low-pressure bobble sprinkler that couldn't keep up with everything.

  5. 22 hours ago, dcarch said:

    "Raindrops Keep Fallin' On My Head



    It won't be long 'till happiness steps up to greet me"


    Installed 10 rain barrels.  Not one drop of city tap water was used for my good size garden this year.


    Also, everything I have in the garden seems to be doing better than before. Might have something to do with no chlorine in soil?


    You can possibly get barrels for free. Check around. My system was free.









    I only have one rain barrell. Here it is on its side before it was installed


    • Like 3
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  6. I thought I killed a fig tree off by over-watering but it is sprouting new leaves this spring. I have another in a pot that should go in the ground but it apparently grows huge so I want to figure out how to keep it root-bound and I don't have a good spot for it.

    • Like 1

  7. I do like Costco chooks, but feel a bit guilty about those big-breasted cage birds. I think the main thing is that they have the brining and the timing to a science.


    I don't buy rotisserie chicken here because they are expensive and not very well done. Where my partner used to live there was a Charcoal Chook shop that made wonderful smelling but pretty tough grilled chicken. For home, I've actually started going to smaller free-range birds for rotisserie over the barbie to try to get better taste.

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  8. Curry paste isn't that hard to make but I usually buy it. Even the major supermarkets herein Australia have several brands of the major varieties, Massaman, yellow, green, and red. You can also get pre-jarred simmer sauces, if you can't manage to mix paste with coconut milk.

    • Like 1

  9. Made some sv egg bites 78C for 1 hour. A few random thoughts:


    Sprayed the jars with olive oil spray. Can't get the bite to hold together releasing it. Haven't tried cold out of the fridge though. No big deal - I'll probably just eat them out of the jars


    I'll cut back on the dairy next time. I used 1/2 cream and 1/2 low-fat cream cheese


    I've been reheating at work in a 1200 ml measuring cup filled with hot water from the tea-water thing. When it's cool enough to reach into, the bite is warmed through


    Tried to pretty them up wrapping serano around the outside of some but it didn't stay in place. Also the flavour was extracted from the meat leaving something that tastes like cardboard behind


    Feta and charred peppers were nice additions


    Maybe I should invest in a torch for the office so I can brown the top and freak out my coworkers

    • Like 1
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  10. Our Aldi started carrying a chocolate bar containing crushed pretzels. Way to bulk up the bar with flour and salt rather than expensive chocolate and nuts.


    Darn it, it was pretty good.

    • Like 1
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  11. They seem to be able to tolerate very harsh conditions. An online course I took on volcanic hazards included a film about a Central American village in an area where the volcanic gases were so bad that houses couldn't have any metal nails outside, most of the children had asthma, and the only food they could grow were dragon fruit and pineapple.


    I don't usually buy them because I find them bland, but inoffensive.

  12. 14 hours ago, rotuts said:



    have you had Lamb  say 130 or 55 C  ?


    its delicious , and with SV , you can have tender Lamb @ 55 C


    I believe I started doing shanks that low but can't remember. I tend to go a bit higher in temperature than many people do for red meat - at least in part due to the dearly beloved. Maybe I'll get another set of the shanks and try bracketing...

    • Like 1

  13. A bit of an experiment, the supermarket had boneless lamb shanks for less per kilo than the bone in. I treated them like bone-in shanks in the sv for about 72 hrs at 58C. Then chopped up the meat to add to Massaman curry at the last minute. I don't know exactly what the butcher did but the pack contained several large pieces of pure meat with little of the tough stuff. It ended up too soft but very tasty. Next time, I think I'll go no more than 24 hours and maybe drop the temp down to 57.

    • Like 1

  14. 10 hours ago, KennethT said:

    Also, does anyone have any experience with any 240V burners at all, not just the one above?  The 240V versions will be much more powerful than the standard 120V ones, but I'm also looking for one that has a decent amount of control - to keep things at a gentle simmer, or boil water quickly or high heat stir fry...


    Probably not much help but I have a low-end 240 V burner since I live in Australia. It works but I think they just dropped the power level to match your cheap 110v ones. I agree with you that there are two goals, absolute power and finesse of control. I use mine mainly for boiling pasta water so I would tend towards power. If it had a lot, maybe I'd use if for searing but I use the gas wok burner for that.


    Pro-Tip: Don't put the induction burner too close to the gas stove when using both. But the melted side doesn't seem to hurt anything 😀

    • Like 2
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